Influence of dietary vitamin C and selenium, alone and in combination, on the composition and oxidative stability of meat of broilers

Abstract

Information on the combined effect of dietary vitamin C and Se on the composition and oxidative stability of meat of broilers is not available in the literature. In the present experiment, male broiler chickens were fed a maize–wheat–soya diet supplemented with vitamin C at 280 and 560mg/kg of diet, and Se (sodium selenite or selenised yeast; Se) at 0.3mg/kg for 5weeks. After slaughter, samples of thigh meat were analysed. The supplementation of diets with vitamin C or Se increased the protein concentration of the meat at the expense of fat. Vitamin C supplementation increased the vitamin C content of the meat in a dose-dependent manner and decreased the vitamin A concentration in the meat of broilers fed diets with sodium selenite or without a Se supplement. In the meat of the broilers that were fed these diets, the vitamin C decreased the lipid oxidation in meat that was stored for 5days. No sparing effect of vitamin C was apparent on the amount of vitamin E in the meat. Selenised yeast was more effective in the enrichment of meat with Se than was selenite. Both Se sources increased the activity of glutathione peroxidase and the oxidative stability of the meat.